Here’s a classic, hearty Shepherd’s Pie recipe — savory ground meat with vegetables, topped with creamy mashed potatoes.
🥧 Shepherd’s Pie
Ingredients (Serves 4–6)
For the Filling:
- 1 lb ground lamb or beef
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp flour (optional, for thickening)
For the Mashed Potato Topping:
- 3–4 medium potatoes, peeled and chopped
- 4 tbsp butter
- 1/4 cup milk (or more for creaminess)
- Salt and pepper, to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
1️⃣ Prepare Mashed Potatoes
- Boil potatoes in salted water until tender, 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper.
- Set aside.
2️⃣ Cook the Filling
- Preheat oven to 400°F (200°C).
- In a large skillet, brown ground meat over medium heat.
- Add onion, carrots, and celery; sauté 5–7 minutes until softened.
- Add garlic, tomato paste, thyme, and Worcestershire sauce; cook 1–2 minutes.
- Stir in flour if using, then add broth and peas.
- Simmer until slightly thickened, 5–7 minutes. Adjust seasoning.
3️⃣ Assemble Pie
- Transfer meat and vegetable mixture to a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: Sprinkle cheddar cheese over potatoes.
- Use a fork to create small ridges on the mashed potatoes (helps browning).
4️⃣ Bake
- Bake 20–25 minutes until the top is golden and filling is bubbly.
- Let rest 5 minutes before serving.
Tips & Variations
- Classic Shepherd’s Pie uses lamb; using beef makes it a Cottage Pie.
- Vegetables: Add corn, green beans, or mushrooms.
- Make-ahead: Assemble and refrigerate up to 24 hours; bake when ready.
- Extra flavor: Mix a teaspoon of Dijon mustard into the meat filling.
I can also give you a slow-cooker Shepherd’s Pie version for super tender meat and hands-off cooking.
